Stir-fried Pork with Peanuts and Mush­rooms

Dish - Everyday Dish - - Mains -

This Asian ver­sion of ‘spag bol’ has a drier-style meat sauce and is de­li­cious topped with fresh cu­cum­ber and spring onions, with added crunch from peanuts. Don’t add ex­tra oil as the mush­rooms will start to re­lease a lot of liq­uid.

Shaox­ing, hoisin, soy­bean paste: see Glos­sary page 138

Noo­dles: Cook the noo­dles ac­cord­ing to the in­struc­tions on the packet. Drain and re­fresh in cold wa­ter then toss with a lit­tle veg­etable oil. Set aside.

Pork: Com­bine the soy­bean paste, hoisin, Shaox­ing and corn­flour in a bowl then add the chicken stock and set aside.

Heat both the oils in a wok or large sauté pan un­til very hot. Add the spring onions, gar­lic, mince and mush­rooms and cook over a high heat, break­ing up the pork with a spoon.

Cook, stir­ring con­stantly, un­til most of the liq­uid has evap­o­rated. Add the soy­bean mix­ture and cook over a medium heat for about 10 min­utes un­til re­duced by half. Add the beansprouts and cook un­til wilted then add the noo­dles and toss to­gether un­til well com­bined and the noo­dles are hot.

To serve: Stir half of the co­rian­der and the peanuts into the noo­dles. Di­vide be­tween serv­ing bowls and top with the cu­cum­ber, spring onions and the re­main­ing co­rian­der and peanuts. Serves 4

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